Friday, January 20, 2012

I don't know about you, but some of my best food memories as a child are from eating unbaked desserts. Whether raw cookie dough, brownie batter or cake batter - it was always delicious and made even more so by the fact it was forbidden (it had raw eggs in it after all). But my mom usually allowed me one little taste and it was the best. So now as an adult, I love indulging my raw dessert tooth.

I've been checking out some new blog recently, trying to start the year off fresh and new, and I stumbled across Chef in Training (also on blogger). She posts some of the most exciting and enticing food I've seen!

I came across her chocolate chip cookie dough truffles, and thought those would be heavenly, but then something else caught my eye. Cake Batter Truffles. Yes, you read that right. Cake batter, in a truffle! So it was decided, I'd be making those this week!

Here is the recipe, slightly adapted from Chef in Training (and she got it from The Girl Who Ate Everything):

Saturday, January 14, 2012

I am a firm believer in breakfast. Not because it "gets
your metabolism going" or "gives you energy for the rest of your
day", but because it has the best food! At what other meal can you have
something sweet or savoury (or both) and get away with it? Crepes, bacon and
eggs, omelettes, you name it - breakfast has it.

I used to eat the same breakfast every day for over two
years. It was a slice of multigrain toast with low-fat peanut butter and flax
sprinkled on top. Delicious! But, over the past year or so, I've decided to
expand my breakfast horizons. It started with making smoothies for breakfast
during the week (a very portable breakfast, so you can get an extra 15 minutes
to sleep in) and on weekends I began making waffles.

My obsession with waffles comes from the restaurant Cora's.
They have delicious waffles, and topped with a mountain of fresh fruit and a
bit of whipped cream - it's heaven! However, I know waffles aren't a good thing
to be eating every morning, so I searched for a healthy, whole wheat version.
I'm not too sure where I originally got this recipe, it's been a while, but
I've made some modifications to it, so we'll call it mine! Here it is:

Thursday, January 12, 2012

I don’t know about you, but after this holiday season, I needed
a break from all the chocolate, pie, ice cream and various other sweets that made
their way into my house. Which is why I scoured the internet for new healthy recipes
to get me excited about eating healthy again.

I started following the Skinny Taste blog recently and it seemed
like the ideal place to find a new recipe to try. That’s when I happened upon a
Low Fat Papaya and Coconut Muffin recipe. It sounded delicious and exotic! I’d never
had papaya, and never had coconut in a muffin. So needless to say, I was excited
to try the recipe! Since I wasn’t sure how to tell a ripe papaya apart from an
unripe one, I took the authors advice and went with mango instead. And to make
my life easier (have you ever tried to cut a mango?) I use store bought frozen
mango chunks to make the puree.

Unfortunately, they left me disappointed. I mean they aren't bad, they have a really great texture, and they're sweet - they just don't have a distinctive taste. So, although I’m going to post
the recipe, I suggest you don't make it as written. Either I did
something wrong, or the recipe is just a little on the bland side. But I said I would post my
foibles, so here it is.